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How To Make Red Velvet Cake

2017/06/20

Red velvet cake with its rich, soft, multi-layered goodness and appealing reddish appearance is immensely craved and raved about by scores of people across the globe. The hallmark red colour is naturally achieved by the chemical reaction amid the acidity from the buttermilk and distilled vinegar along with the alkalinity of the cocoa (with due credit to the anthocyanins).


Red Velvet Cake

The use of pureed beetroot or raspberry heightens or adds to the crimson appearance of the cake and is a natural, better alternative to using bottles of synthetic food colouring. The use of vegetable shortening helps in making the cake quite light after baking though butter can also be used as an alternative. Ensure using Dutch-processed unsweetened cocoa to attain a deeper red appearance of the cake.




Preparation Time: 15 Minutes

Baking Time: 30 Minutes

Total Time: 45 Minutes

Serves: 10-12
Ingredients

Cake flour (270 grams)

Egg (two)

Sugar, granulated cane (300 grams)

Crisco Vegetable shortening (113 grams) or butter (half cup)

Beetroot puree (10 tablespoons) or Raspberries, pureed (240 grams)

Unsweetened cocoa powder, Dutch-Processed (50 grams)

Buttermilk (250 milliliters)

Vanilla extract (1.5 teaspoons)

Pure sodium bicarbonate (a teaspoonful)

Vinegar, white distilled (a teaspoonful)

Salt (a teaspoonful)


Ingredients For Icing

Plain flour (25 grams)

Butter, softened (240 grams)

Full-cream milk (240 milliliters)

Sugar, granulated (200 grams)

Vanilla extract (a teaspoonful)

Raspberries or beetroot, pureed (a couple of tablespoons)


Procedure

We begin creaming the vegetable shortening along with the eggs, then followed by the granulated sugar in a medium glass bowl. The beetroot puree is prepared by firstly placing the garden beets in a pan of scalding water and boiling them till they soften.

The water is emptied and beetroots allowed to slightly cool down before pureeing them in a mixer. The unsweetened cocoa powder is then combined along with the pureed beetroot till one gets a paste-like consistency. This is now added to the creamed up mix in the bowl.

After sifting the cake flour it is added to the bowl in small batches and mixed along with the buttermilk and salt till they are completely incorporated in it. Finally, the white distilled vinegar, sodium bicarbonate and vanilla extract are blended into the cake mixture.



The batter is then emptied equally into 3 eight inches baking tins that have been pre-greased. The baking tins are placed in an oven preheated at 180 degrees Celsius for 25 to thirty minutes or till a toothpick passed through the core comes out clean.

We now proceed with preparing the icing for which we slightly warm the whole milk prior to adding it gradually into a pan containing the flour. Mix well till no lumpiness remains. The pan is placed over low flame and the contents cooked whilst continually stirring with a spatula till considerable thickening is noticed.

Take the pan off the flame and set aside for cooling it down. The softened butter, granulated sugar and vanilla extract are then creamed together till they are well combined and fluffiness is noticed. This is then added to the thickened contents in the pan.


Finally, some tablespoons of the pureed beetroot or raspberries are added for a nice hint of colour. With a handheld mixer the contents are beaten at maximum speed till a lot of fluffiness is observed. The icing is ready to be used in the recipe.

The cooled cakes are gently removed from their tins and then the final assembling commenced by spreading a layer of icing over the first cake and slowly placing another cake over the first one. Apply icing over the second one too before positioning the final cake layer and slathering some icing evenly around the sides of the cake Slice and serve.

Photo Credit : Simplypatricia.wordpress.com/page/2/






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